Rice
Japanese Name:
ご飯
Romaji Name:
gohan
Description
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Gohan is the Japanese word for rice and, in a broader sense, can also refer to a meal in general. It is one of the most essential staples in Japanese cuisine, forming the foundation of nearly every meal. Gohan is usually steamed or boiled, and it plays a central role in Japanese dining, complementing a variety of dishes and ingredients.
History
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Rice is a staple food cultivated for thousands of years, originating in Asia, particularly in the Yangtze River region of China.
It spread to Japan around 300 BC, becoming central to agriculture, diet, and culture.
In Japan, rice was historically a symbol of wealth, used as currency and in religious offerings.
By the Nara and Heian periods (8th–12th century), rice cultivation techniques improved, and it became a dietary mainstay.
During the Edo period (17th–19th century), rice farming shaped social and economic structures in Japan.
Today, rice remains a fundamental part of Japanese meals and global cuisine, with countless varieties and culinary uses.